The Moosewood Cookbook: 40th Anniversary Edition

521 Pages·2014·7.22 MB·English

by  Katzen

Text and illustrations copyright © 1977, 1992, 2000, 2014 by Mollie Katzen
All right reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random
House, LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.
A version of this work was first published in 1974 by Mollie Katzen in Ithaca, New York.
Subsequent editions were published in the United States by Ten Speed Press, Berkeley, in 1977, 1992, and 2000
Library of Congress Cataloging-in-Publication Data
Katzen, Mollie, 1950 -
The Moosewood cookbook / Mollie Katzen.—40th anniversary edition.

pages cm

1. Vegetarian cooking. 2. Cooking (Natural foods) 3. Moosewood Restaurant I. Moosewood Restaurant II. Title.
TX 837. M67 2014

641. 5’636—dc23

Hardcover ISBN : 978-1-60774-756-7
Trade paperback ISBN: 978-1-60774-739-0
eBook ISBN: 978-1-60774740-6
Cover design for original Ten Speed Press edition Meredith Barchat and Mollie Katzen
Revised cover design. Fifth Street Design, Nancy Austin, Mollie Katzen, and Chloe Rawlins
Illustrations. Mollie Katzen
Author photo for this edition: Lisa Keating
v3.1
In Memorium:
PHIL WOOD
(1938—2010)
Ten Speed Press founder;
godfather of this book.
Dedicated to Hal, with love and gratitude.
Contents
Introduction
Pantry Notes
Some Useful Tools
Table of Conversions
SOUPS
SALADS
SAUCES AND DIPS
A FEW BAKED THINGS AND SANDWICHES
ENTRÉES
DESSERTS
Index

INTRODUCTION
Welcome to the Moosewood Cookbook
(From the first Ten Speed Press edition)
This book presents an adaptation-for-home-use of the cuisine of Moosewood Restaurant, in Ithaca, New York.
The ideas for these recipes originated in the homes and imaginations of the many people who cook and have
cooked there over the years.
Moosewood is the focal point to which each cook has brought her or his personal culinary heritage from
family and friends. (Many grandmothers’ recipes are featured.) Cooking styles are shared and traded at the
restaurant. Moosewood’s cooks also frequent the library, to read about the foods of other cultures. The result is on
eclectic cuisine, with vegetarian and ethnic emphases, using the freshest ingredients available.
I was one of the founding members of Moosewood Restaurant, and I cooked there for 4 years. During that
½
time, in response to customers’ requests, I adapted many Moosewood recipes, reducing them to a smaller yield,
testing them at home for discriminating friends. Here is a compilation of the results. I hope you enjoy using this
book as much as I enjoyed putting it together.
Ithaca, New York
1977